Veggie Overload Minestrone Soup

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Veggie Overload Minestrone Soup

4.5 from 8 votes
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Course: Soup
Cuisine: American
Keyword: Veggie Overload Minestrone Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 347kcal


  • 2 clove garlic
  • 1 medium onion
  • 1 stalk celery
  • 3 medium carrot
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1 cup chicken broth, low-sodium
  • 1 cup water
  • 2 cup tomato sauce
  • 15 ounce kidney beans, canned
  • 1 cup green beans
  • 1 cup spinach
  • 2 teaspoon oregano, dried
  • 1 tablespoon basil, fresh
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 8 ounce penne pasta, dry
  • 1 ounce Parmesan cheese, shredded


  • 1/4 cup red wine

Serve With

  • 2 cup grapes


  • Chop all veggies and set aside separately (garlic, onion, celery, carrots, and zucchini).
  • Heat oil in a large stock pot over medium-low heat. Add onion and garlic; sauté for 4 to 5 minutes, then add celery and carrots and sauté for 1 to 2 minutes more.
  • Add chicken broth, water, and tomato sauce; bring to boil, stirring frequently. Add red wine at this point if using. Drain and rinse beans.
  • Reduce heat to low. Add kidney beans, green beans, spinach, zucchini, oregano, basil, salt, and pepper. Simmer for  a minimum of 30 to 40 minutes (the longer the better!).
  • Meanwhile, fill a medium saucepan with water and bring to a boil. Add pasta and cook until al dente; drain, then add to soup.
  • Top individual servings with Parmesan cheese.
  • Serve with grapes on the side.
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Calories: 347kcal | Carbohydrates: 61g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1119mg | Fiber: 9g | Sugar: 18g

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